Tempura Vegetable Stir-Fry with Shiso and Ponzu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lightly battered and fried seasonal vegetables tossed in a tangy ponzu sauce with fresh shiso leaves for an herbaceous finish. This japanese ready in about 30 minutes pairs all-purpose flour, cornstarch, ice-cold sparkling water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1/2 cup all-purpose flour and 1/4 cup cornstarch. Add 3/4 cup ice-cold sparkling water and 1 beaten egg, gently whisking just until combined with some lumps remaining to keep batter light.
  2. Step 2: Heat 2 cups vegetable oil in a deep pan over medium-high heat to 350°F. Dip 3 cups assorted sliced vegetables (sweet potato, bell pepper, shiitake mushrooms) one by one into the batter, letting excess drip off.
  3. Step 3: Fry the battered vegetables in batches for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
  4. Step 4: Toss the tempura vegetables in a large bowl with 1/3 cup ponzu sauce, 10 thinly sliced fresh shiso leaves, and 2 thinly sliced green onions to add brightness and herbal notes.
  5. Step 5: Serve immediately to enjoy the contrast of crispy tempura with the tangy and aromatic sauce dressing.

Frequently asked questions

How long does Tempura Vegetable Stir-Fry with Shiso and Ponzu take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tempura Vegetable Stir-Fry with Shiso and Ponzu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Tempura Vegetable Stir-Fry with Shiso and Ponzu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tempura Vegetable Stir-Fry with Shiso and Ponzu for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tempura Vegetable Stir-Fry with Shiso and Ponzu?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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